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These flatbreads made with hearty, versatile millet flour are equal parts crispy and chewy, with whole cumin seeds, fresh herbs, and aromatics cooked right into the dough. The center holes allow steam to escape, resulting in a crispier roti. While they’re perfect for sopping up dal, these roti make a filling snack or lunch topped with creamy yogurt swirled with spicy tomato achaar or Indian pickle.

Chitra Agrawal
March 2021

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Credit: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Lydia Pursell

Recipe Summary

total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together ragi flour, cumin seeds, salt, and asafoetida in a medium bowl. Whisk in coconut, cilantro, onion, chile, and, if using, curry leaves. Stir in melted ghee. Gradually add 3/4 cup water, 2 tablespoons at a time, kneading until a soft dough comes together. Shape dough into a ball, adding more ragi flour, 1 tablespoon at a time, if dough is very sticky. 
 

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  • Divide dough into 4 equal balls (about 41/4 ounces each), and cover with a damp paper towel. Working with 1 dough ball at a time, place on a 12-inch square of parchment paper. (Keep remaining dough covered.) With your fingers, press dough into a thin 8- to 9-inch circle (about 1/8 inch thick). 
 

  • Heat a 12-inch cast-iron skillet over medium-high. Brush lightly with oil to coat evenly. Gently peel roti from parchment paper; transfer roti to preheated skillet. Using the handle of a wooden spoon, poke 3 small (about 1/2-inch) holes in center of roti. Drizzle about 1/2 teaspoon oil into holes and over surface of roti. Cover with lid, and cook until bottom of roti begins to brown and top looks mostly dry, 4 to 6 minutes. Remove from heat, and let roti steam in covered skillet 2 minutes. Transfer roti to a serving plate; cover with a clean kitchen towel to keep warm. 
 

  • Repeat step 3 with oil and remaining dough balls, reheating skillet to medium-high after cooking each roti.
 

  • To serve, brush warm roti all over with ghee. Top with yogurt and tomato achaar or hot Indian pickle.

Note

Find asafoetida powder at Indian grocery stores or online; find tomato achaar at brooklyndelhi.com.

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